Name: Roasted Habanero Carrot Salsa
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 1 servings
Ingredients: 3 null garlic cloves (deskinned); 2 tbsp extra virgin olive oil (divided); 2 tsp extra virgin olive oil (divided); 1 null carrots (large (9oz or 250g), quartered lengthwise); 0.5 null white onion (quartered); 2 null habanero peppers; 1 null lime; 1 tsp sea salt; 2 tsp white vinegar; 0.5 cup water (this varies, but is the max amount I used); 2 tbsp water (this varies, but is the max amount I used); 0.25 tsp cane sugar (optional depending on the sweetness of the carrots)

Instructions

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1

Set oven rack to 1/3 top of oven and preheat oven to 425F (218C). Line a sheet pan with parchment paper.
2

Place the cloves (3 garlic) in a small piece of foil and add extra virgin olive oil (2 tsp). Wrap loosely and place on the sheet pan. Toss the carrot (1 large), and onion (0.5 white) with extra virgin olive oil (2 tsp) and arrange the veggies and peppers (2 habanero) so that there is space between them, as to not crowd them. Roast in the oven for 25 minutes, turning the [habaneros] a few times so that all sides blister.
3

Decide if you want to keep the seeds and ribs of the [habanero]. If retaining the seeds and ribs, gently slice off the stem and add the [habanero peppers] to a high-speed blender along with the remaining extra virgin olive oil (2 tbsp), [garlic cloves], [carrot], [white onion], lime (1), sea salt (1 tsp), and white vinegar (2 tsp). Add water (0.5 cup) and increase as needed as you begin to blend. If removing the ribs and seeds, after roasting and the peppers are cool enough to handle, use gloved hands to slice open the pepper and remove the seeds and ribs. Holding the peppers under running water makes this easier. Add the cane sugar (0.25 tsp) now or test after salsa is pureed to see if it's desired. Puree the mixture using the tamper to push the mixture into the blades. Stop and scrape down the container several times. Puree until a smooth texture is achieved. For a thinner puree, add more [water], a few tablespoons at a time and blend until the desired consistency is reached.
4

Serve with corn chips and cooling veggies like celery, green bell pepper, jicama and cucumber.
5

Store in a lidded container, in the refrigerator for up to two weeks. The salsa tends to thicken in the refrigerator. Prior to serving, blend it again until a desired consistency is reached.